Gluten-Free Mini Cherry Cheesecakes

Recipe

Dessert
Gluten-Free Mini Cherry Cheesecakes

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4.75 out of 5 stars
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4 ratings

Recipe Data

24
Servings
20min
Prep
3hr40min
Total

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Description

These gluten-free cheesecake bites will be gone in no time! Garnished with a cherry and a sugared mint leaf, they'll look perfect on your holiday table. 

Recipe Tags

Servings and Ingredients

Ingredients
Serves 24
QuantityIngredientAdd
Sugared Mint Leaves
Hy-Vee light corn syrup
24 fresh mint leaves
Full Circle Market organic pure cane sugar
Gluten-Free Crust
1 c. gluten-free honey graham crackers, finely crushed
2 tbsp. Hy-Vee granulated sugar
1 tbsp. Hy-Vee brown sugar, packed
6 tbsp. Hy-Vee salted butter, melted
Mini Cherry Cheesecakes
1 (8-oz.) pkg. Hy-Vee plain cream cheese, softened
½ c. Hy-Vee granulated sugar
1 tbsp. Good Graces gluten-free all-purpose flour
½ tsp. Hy-Vee vanilla extract
1 Hy-Vee large egg
2 tbsp. Hy-Vee cherry pie filling or topping, glaze only; plus whole cherries for garnish

Things To Grab

  • 24 (1-3/4-inch) mini muffin cups
  • Hy-Vee nonstick cooking spray
  • Parchment paper
  • Small bowl
  • Medium bowl
  • Electric mixer
  • Wooden toothpick
  • Wire cooling rack

Directions

  1. Preheat oven to 350 degrees. Spray a 24 (1-3/4-inch) mini muffin tin with nonstick spray; set aside. Lightly brush corn syrup onto mint leaves, then immediately dip into sugar to coat. Transfer to parchment paper; let stand until set. 

  2. For crust, combine gluten-free graham crackers, 2 tablespoons granulated sugar, and brown sugar in a small bowl. Stir in melted butter. Press mixture into bottoms and up the sides of prepared muffin cups; set aside. 

  3. Beat cream cheese, 1/2 cup granulated sugar, gluten-free flour, and vanilla with an electric mixer on low just until combined. Beat in egg. Spoon mixture into crusts, filling each 3/4 full. Top each cheesecake with 1/4 teaspoon glaze from cherry pie filling. Use a toothpick to slightly swirl the glaze into the cream cheese mixture.

  4. Bake 10 to 12 minutes or just until set. Turn oven off and open door; cool cheesecakes in oven 10 minutes. Remove from oven and cool completely in muffin cups on a wire rack.

  5. Refrigerate 2 hours before serving. To serve, remove cheesecakes from muffin cups; garnish each with 1 whole cherry from pie filling and 1 sugared mint leaf.

Nutrition facts

Servings

110 Calories per serving
1 mini cheesecake

Amounts Per Serving

  • Total Fat: 7g
  • Cholesterol: 25mg
  • Sodium: 80mg
  • Total Carbohydrates: 11g
  • Protein: 1g

Daily Values

0%
Iron 0%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 0%